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Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage

Mirela Kopjar ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Vlasta Piližota ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia

Puni tekst: engleski, pdf (95 KB) str. 16-20 preuzimanja: 1.482* citiraj
APA 6th Edition
Kopjar, M. i Piližota, V. (2009). Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage. Croatian journal of food science and technology, 1 (2), 16-20. Preuzeto s https://hrcak.srce.hr/53248
MLA 8th Edition
Kopjar, Mirela i Vlasta Piližota. "Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage." Croatian journal of food science and technology, vol. 1, br. 2, 2009, str. 16-20. https://hrcak.srce.hr/53248. Citirano 20.09.2019.
Chicago 17th Edition
Kopjar, Mirela i Vlasta Piližota. "Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage." Croatian journal of food science and technology 1, br. 2 (2009): 16-20. https://hrcak.srce.hr/53248
Harvard
Kopjar, M., i Piližota, V. (2009). 'Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage', Croatian journal of food science and technology, 1(2), str. 16-20. Preuzeto s: https://hrcak.srce.hr/53248 (Datum pristupa: 20.09.2019.)
Vancouver
Kopjar M, Piližota V. Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage. Croatian journal of food science and technology [Internet]. 2009 [pristupljeno 20.09.2019.];1(2):16-20. Dostupno na: https://hrcak.srce.hr/53248
IEEE
M. Kopjar i V. Piližota, "Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage", Croatian journal of food science and technology, vol.1, br. 2, str. 16-20, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/53248. [Citirano: 20.09.2019.]

Sažetak
Copigmentation has been suggested as a main colour stabilising mechanism in plants protecting the coloured flavylium cation from the nucleophilic attack by the water molecule. In this study influence of phenolic compounds addition (catechol, 4-methyl catechol, (+)-catechin and gallic acid) on stability of red currant juice anthocyanins (copigment:pigment molar ratio 50:1 and 100:1) during 30 days of storage at 4 °C was investigated. Stability of anthocyanins was evaluated through determination of anthocyanins, total colour difference (ΔE*), kinetic parameters and anthocyanin retention. The initial anthocyanin content of red currant juice was 44.34 mg/100 g. During storage degradation of anthocyanins occurred. After storage anthocyanin content of red currant juice was 38.87 mg/100 mL. However, in samples with addition of phenolic compounds degradation was less pronounced due to formation of pigment-copigment complex (i.e. copigmentation). Anthocyanin content in samples with addition of phenolic compounds ranged from 39.2 to 43.83 mg/100 mL, depending on phenolic compound, its concentration and storage time. The lowest degradation was observed when gallic acid was added. Monitoring only λmax of absorption spectrum of juices, one can get incomplete picture of colour stability of red currant juice. It was important to monitor total colour change (ΔE*) with CIELAB colour system since all parameters are taken into account. The lowest ΔE*, after 30 days of storage, had samples with addition of catechol and (+)-catechin (0.83 and 0.86, respectively), while the highest values had samples with addition of gallic acid (1.26).

Ključne riječi
anthocyanins; phenolic compounds; copigmentation; juice storage

Hrčak ID: 53248

URI
https://hrcak.srce.hr/53248

Posjeta: 1.736 *